Whipping is a technique of making mixtures or ingredients (such as egg whites and whipping cream) become light, smooth and fluffy by incorporating as much air as possible. By the beater of mixing machines or wire whisks, ingredients or mixtures are beaten in circular and rapid motions until smooth and airy with bigger volume. Whipped egg whites are usually used as a leavening agent in baking foam cakes while adding whipped cream can make mousse, custard and the like become lighter.

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